Here is the second of three potato salad recipes to pack into your picnic basket as a side dish or as a complete meal unto itself:
Lentil Bacon Potato Salad – Serves 4
6 medium gold potatoes, such as Yukon, diced and cooked. (see cooking instructions above)
4 pieces crispy bacon, crumbled
1 bunch scallions, trimmed and thinly sliced
½ cup dried lentils. I prefer the smaller varieties such as French green or Beluga, but any lentil will work well. To prepare, simmer the lentils in lightly salted water until tender, about 20 minutes. Tenderness times tend to vary depending on size, dryness, and age, so test them as you go along.
1 cup roasted red peppers, diced
1 cup chopped fresh parsley
1 cup cooked peas
Onion-garlic Dijon vinaigrette
¼ cup red onion, diced VERY small
1 clove garlic, crushed
¼ cup apple cider vinegar
3/4 cup olive oil
1 tsp dried dill or 3 Tb fresh chopped dill
2 Tb Dijon mustard
Salt and pepper to taste
Mix all of the salad dressing ingredients together well to emulsify.
In a large bowl, toss all of the ingredients together with the dressing.